Thirsty Thursday--Spicy Bloody Marys

In my opinion, 
the Bloody Mary is the perfect breakfast, brunch, lunch, afternoon snack, dinner, going out cocktail.
It's great any time of the day or night.

It's got to be spicy, ice coldand full of groceries.

If you are from Louisiana, you know what I mean...
but if you aren't, 
it means that I like mine full of delicious garnishes.

My favorites are jalapeno stuffed olives, pickled okra, pickled green beans, and pepperoncini.
Sometimes I even add cucumbers and celery,
but only if I'm trying to be healthy.
(That's a joke.)

This recipe is pretty darn spicy, so adjust to taste.
If you want to kick it up a notch though, try jalapeno infused vodka.
It's amazing.

Spicy Bloody Marys

Printable Recipe

(makes 4 drinks)

2 cups tomato juice
2 tablespoons worcestershire sauce
1 tablespoon Tabasco
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1/2 teaspoon celery seed
1 teaspoon garlic powder
1 cup vodka

In a medium pitcher, mix all ingredients.  Pour into chilled glasses and garnish as desired.
(I used cajun seasonings -Tony's and lemon juice for the rim.)

Recommended garnishes:  pickled okra, olives, pickled green beans, pepperoncini, cucumbers, celery

Slow Roasted Carnitas

There is almost nothing that I love more than Mexican food.
Tacos, fajitas, enchiladas... I'm not picky.
I love it all.

This time I opted for Carnitas.
Slow roasted with a little spice.

I cooked them for an entire day and added guacamole, sour cream, and cotija cheese.
There's no way you won't love them as much as we did.

Slow Roasted Carnitas

3 tablespoons canola oil
3 pound pork tenderloin, cut into 8 pieces
1 large onion, chopped
10 garlic cloves, peeled and smashed
3 tablespoons chipotle chilies in adobo, pureed
1 cup freshly squeezed orange juice
1 tablespoon salt
1 tablespoon ground cumin

In a large dutch oven, heat canola oil over medium heat.  Place the tenderloin pieces in the hot oil and brown on all sides.  Reduce heat to low and add the rest of the ingredients.  Cover and cook on low for 4-6 hours, stirring every 30 minutes to make sure that the pork does not burn.  Shred the pork to serve.


Thirsty Thursday--Grapefruit Martini

I'm pleased to announce 
Thirsty Thursday 
is officially back!!

Oh, martinis and margaritas how I've missed you.
(Not that I haven't really been drinking them, 
I just really haven't been taking pictures/cooking/blogging--
I know--bad me!!)

I'm about to kick it into gear though.
I've cooked a few things lately,
made a few cocktails,
and added a few new things to the house.

So here it goes...
My first Thirsty Thursday of 2014.

My absolute favorite cocktail
(so far and for right now).

This absolutely tasty and beautiful cocktail was inspired by my sweet friend Kelly.
She mentioned making a Grapefruit Martini using fresh grapefruit and St. Germain and I was hooked.
I bought a few ingredients and started experimenting.

Grapefruit Martini

3 ounces fresh grapefruit wedges (frozen, pureed, and strained)**
3 ounces Grapefruit vodka (I used Deep Eddy's)
1 ounce St. Germain
squeeze of fresh lime juice
splash of club soda

Add first four ingredients to a shaker filled with ice and mix well.  Pour into a chilled martini glass. Top with a splash of club soda.

**I used grapefruit wedges in light syrup.  I froze them and pureed them in a blender.

Makes 1 cocktail.

This beautiful pink color makes me very, very happy.